New Hampshire Harvest of the Month
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh

Asian Coleslaw

Food Service Version

Yield
100 1/2 cup servings

Ingredients
40 cups cabbage, shredded
16 carrots, shredded
4 red onions, thinly sliced
24 green onions, chopped
8 garlic cloves, minced
8 Tbsp lemon juice
12 Tbsp soy sauce or tamari
8 Tbsp rice vinegar
16 Tbsp maple syrup
8 tsp hot chili sauce
16 Tbsp sesame oil
16 Tbsp sesame seeds

Directions
  1. In a large bowl, place cabbage, carrots, red onions, and green onions.
  2. In a smaller bowl, combine the remaining ingredients to make a dressing and mix well.
  3. Pour the dressing over the vegetables and mix until well combined.
  4. Refrigerate for a few hours or longer, and serve.

Home version

Yield
6 servings

Ingredients
4 cups cabbage, shredded
2 carrots, shredded
1/2 red onion, thinly sliced
3 green onions, chopped
1 garlic clove, minced
1 Tbsp lemon juice
1 1/2 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
2 tsp maple syrup
1 tsp hot chili sauce
2 Tbsp sesame oil
2 Tbsp sesame seeds

Directions
  1. In a large bowl, combine cabbage, carrots, red onion, and green onions.
  2. In a small bowl, combine remaining ingredients and mix well.
  3. Pour the dressing over the vegetables and mix until well combined.
  4. Refrigerate for a few hours or longer, and serve.

CONNECT

Questions or suggestions? Contact Stacey Purslow via email.
Donate
GET UPDATES
Sign up to receive NH Harvest of the Month updates through the NH Farm to School newsletter! 
Subscribe

CREDITS

© 2018 New Hampshire Harvest of the Month

Poster designs by Kathryn Hansis 

​Website by White Birch Creative
  • Home
  • Get Started
  • Materials
    • September: Broccoli & Cauliflower
    • October: Kale
    • November: Sweet Potatoes
    • December: Winter Squash
    • January: Parsnips
    • February: Cabbage
    • March: Beets & Rutabaga; Maple Syrup
    • April: Carrots
    • May: Mixed Greens
    • June: Herbs and Dairy
    • July: Berries
    • August: Tomatoes
  • Resources
    • Harvest Lessons
    • Reading List
    • Guides
    • Nationwide
    • More
  • About
  • Recipes
  • Shop
  • Farm Fresh